Flag Cake

what you need:

4 cups fresh strawberries
1 pkg. (12 oz.) frozen prepared pound cake, thawed, cut into 14 slices (or angel food cake)
1-1/3 cups Blueberries, divided
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed

make it:

SLICE 1 cup strawberries; halve remaining strawberries.

COVER bottom of 13x9-inch dish with cake slices; top with sliced strawberries and 1 cup blueberries. Spread COOL WHIP over berries.

ARRANGE strawberry halves and remaining blueberries on COOL WHIP to resemble a US flag. Keep refrigerated.

Recipe by Kraft, Photo by Laura Spear